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Chicken and Ricotta Meatballs with Spaghetti in Tomato Spinach Sauce Recipe

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★★★★★

4.4 from 82 reviews

Delicious and tender chicken and ricotta meatballs served with spaghetti and a flavorful tomato and spinach sauce. This comforting Italian-inspired dish combines lean chicken mince with creamy ricotta, aromatic herbs, and a simple homemade sauce packed with fresh spinach, perfect for a hearty family dinner.

Ingredients

Scale

For the meatballs

  • 250g/9oz chicken mince
  • 100g/3½oz ricotta
  • 1 garlic clove, crushed
  • 1 tbsp grated Parmesan (optional, plus extra to serve)
  • 1 tbsp breadcrumbs
  • 1 tsp dried Italian herbs
  • drizzle olive oil
  • salt and freshly ground black pepper, to taste

For the tomato and spinach sauce

  • 1 tbsp olive oil
  • 1 garlic clove, thinly sliced
  • 1 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 1 chicken stock pot
  • 50g/1¾oz baby spinach

To serve

  • 150g/5½oz spaghetti or tagliatelle
  • fresh basil leaves (optional)
  • extra grated Parmesan (optional)

Instructions

  1. Make the meatball mixture: In a bowl, combine the chicken mince, ricotta, crushed garlic, grated Parmesan (if using), breadcrumbs, dried Italian herbs, and salt and pepper. Mix gently until all ingredients are well incorporated without overworking the mixture to keep the meatballs tender.
  2. Form the meatballs: Shape the mixture into small, even-sized meatballs, about the size of a walnut, to ensure even cooking. Place them on a plate ready for cooking.
  3. Cook the meatballs: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the meatballs, turning occasionally, and cook for 8-10 minutes or until golden brown on all sides and cooked through. Remove from the pan and set aside.
  4. Prepare the tomato and spinach sauce: In the same pan, add 1 tbsp olive oil and gently fry the sliced garlic over low heat until fragrant but not browned. Stir in the tomato puree and cook for 1 minute. Add the chopped tomatoes and chicken stock pot, stir well, and simmer for about 10 minutes to thicken the sauce slightly.
  5. Add the spinach and meatballs to the sauce: Stir the baby spinach into the sauce and cook for 1-2 minutes until wilted. Return the meatballs to the pan and gently warm through in the sauce for another 2-3 minutes.
  6. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti or tagliatelle according to the package instructions until al dente. Drain well.
  7. Serve: Divide the pasta between serving plates. Spoon the meatballs and sauce over the top. Garnish with fresh basil leaves and extra grated Parmesan, if desired. Serve immediately and enjoy!

Notes

  • To keep the meatballs moist, avoid overmixing the mixture when combining ingredients.
  • If preferred, you can bake the meatballs in a preheated oven at 190°C (375°F) for 15-20 minutes as a healthier alternative to frying.
  • Use gluten-free breadcrumbs to make this dish gluten-free.
  • Fresh basil adds wonderful aroma but can be omitted if unavailable.
  • Leftover sauce can be stored in the fridge for up to 2 days and reheated gently.

Keywords: chicken meatballs, ricotta, spaghetti, tomato sauce, Italian recipe, easy dinner

Find it online: https://mjrecipe.com/chicken-and-ricotta-meatballs-with-spaghetti-in-tomato-spinach-sauce-recipe/